Tahini and Honey Poached Salmon
A recipe for Tahini and Honey Poached Salmon from the cookbook, Mediterranea! Salmon fillets are briefly seared, then poached in a spiced tahini sauce until flaky.
Servings 4 Servings
Ingredients
- 1/3 cup (70 grams) tahini paste
- 1/3 cup (80 milliliters) lemon juice juice of about 2 large lemons
- 1 tablespoon (21 grams) honey
- 1 1/4 teaspoons fine sea salt divided
- 1/3 cup (80 milliliters) water
- 4 salmon fillets 20-24 ounces, 570-680 grams
- Freshly ground black pepper
- 5 tablespoons (75 milliliters) extra-virgin olive oil divided
- 1 large onion finely sliced
- 3 large cloves garlic finely minced
- 1/2 teaspoon ground cumin
For garnish:
- Pomegranate seeds
- Pine nuts toasted
- Fresh parsley finely chopped
- Pomegranate molasses
Instructions
- Mix the tahini, lemon juice, honey, 1/4 teaspoon of salt and water until smooth and set aside.
- Season each salmon fillet with 1/4 teaspoon of salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add 2 tablespoons (30 milliliters) of olive oil.
- When the oil is hot, place the salmon pieces, skin side up, in the pan. Cook the fish for 3 minutes, reduce the heat to medium, gently flip the salmon, and cook it for another 4 minutes.
- Remove it from the heat and set aside.
- Add 3 tablespoons (45 milliliters) of olive oil to the pan and stir in the onion. Reduce the heat to medium-low and cook for 10 to 12 minutes, stirring often.
- Add the garlic and cumin and cook for another 2 minutes.
- Stir in the prepared tahini sauce and simmer for 5 minutes.
- Arrange the salmon fillets on the sauce and cook for another minute or two.
- Serve with pomegranate seeds, pine nuts, parsley, and pomegranate molasses.